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Best Easy Ghee Roast Dosa Recipe

Name: Best Easy Ghee Roast Dosa Recipe
Total time: 80 min
Yield: 130 g
Ingredients: white rice 1 cup; split urad dal 1 cup; water 2 cups; fenugreek seeds 1 tsp; ghee 4 tbsp; salt 1 tsp

Ghee Roast Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, served with chutney and sambhar. This popular vegetarian dish is naturally high in protein from fermentation and a beloved family breakfast.

Cook 80 min Difficulty NORMAL 230 kcal

#vegetarian #mediterranean #diabetic friendly

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Ingredients

Main ingredients

white rice 1 cup
split urad dal 1 cup
water 2 cups
fenugreek seeds 1 tsp
ghee 4 tbsp

Seasonings/Sauce

salt 1 tsp

Nutrition summary

Carbohydrates 36 g 62%

Protein 7 g 12%

Fat 6 g 26%

Serving size 130g

Cooking steps

1

Wash and soak the rice, split urad dal, and fenugreek seeds together in water for at least 6 hours, ensuring the grains are fully submerged.
2

Drain the soaked mixture and grind it using a blender on medium power, adding water slowly until the batter is smooth but thick.
3

Transfer the batter to a large bowl, cover it loosely, and let it ferment overnight in a warm spot, ideally 8–12 hours, until it doubles and bubbles form.
4

Mix in the salt gently, then heat a non-stick skillet or dosa pan over medium-high until a drop of water sizzles instantly.
5

Ladle a portion of batter onto the hot pan, spread thinly in a circular motion, and drizzle ghee around the edges and on top. Roast until golden and crisp, fold, and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core of Ghee Roast Dosa is the fermented batter made from white rice and split urad dal. These two ingredients create the signature crispy texture and light flavor, while fenugreek seeds support fermentation. Ghee is essential for the rich aroma and golden roast.

Q. How do I get the dosa perfectly crisp?

For a crisp dosa, make sure your pan is preheated over medium-high heat—water should sizzle on contact. Spread the batter thinly and generously drizzle ghee around the edges. Roast until deep golden brown before folding and serving. Avoid high heat, which can cause uneven browning.

Q. What can cause dosa to turn out soft instead of crunchy?

A thick batter, insufficient fermentation, or low heat can result in a soft dosa. Always grind the batter smooth and let it ferment overnight. Use a well-heated non-stick pan, spread the batter thin, and cook with enough ghee for crispness.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving of Ghee Roast Dosa delivers approximately 230 kcal, with 7g of protein and 36g of carbohydrates. The protein-to-carb ratio is about 1:5, and carbs make up roughly 62% of the caloric profile, while protein is 12%.

Best Easy Ghee Roast Dosa Recipe

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